NSF 14159-2:2010
NSF 14159-2:2010 Hygiene Requirements For The Design Of Hand Held Tools Used In Meat And Poultry Processing Applicable to hand held tools intended for use in the slaughter, processing, and packaging of meat and poultry products.
Table of Contents
Foreword1General
2Normativereferences
3Definitions
4Materialsofconstruction
5Designandconstruction
6Instructionhandbook,maintenance,andcleaning
AnnexA(informative)Optionalmetalalloys
AnnexB(informative)Strategyforselectinghygiene
measures
AnnexC(informative)Hazardanalysis
AnnexD(informative)Additionalinformation(limitations
ofuse)
AnnexE(informative)Verificationofhygienemeasuresand
testmethods
AnnexF(informative)TableF1-Categorizationofmachinery
andassociatedequipmentforintendeduse